Roasted Tomatoes

I LOVE Roasted Tomatoes! My tomato plants are like the little shop of horrors, growing everywhere with tomatoes all over the place! I had to do something with them before they went bad and roasting them is the best way to go, since they are the small plum and grape type.

Not only do they make a great snack with every sweet and salty bite, but they make an amazing quick pan sauce for pasta and chicken dishes. You can even use them as a beautiful garnish!

Simply place the whole tomatoes on some parchment paper on a baking sheet.

Drizzle with extra virgin olive oil and House Blend. Roasted at 400 degrees for about 20-25 minutes, until they are dark golden brown and caramelized around the edges.

Store and refrigerate in a sealed jar with a little olive oil.

Shonali T.
Shonali T.


Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at

Leave a comment

Comments will be approved before showing up.